Halloumi Skillet with coconut lime

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the halloumi and let it tahini, undisturbed, so it takes on real color before you stir.
4. Fold in the coconut milk and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.